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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 3 |
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This makes a mild salsa which is my family's favorite! Every year I triple this recipe. When the three sisters make this they add 1 cup chopped cilantro. But I don't. Ingredients:
16 lbs ripe tomatoes |
6 green peppers |
4 red peppers |
3 yellow peppers |
3 large sweet banana peppers |
12 jalapeno peppers (take seeds out of all but two of the jalapenos) |
2 large onions (spanish or sweet) |
2 large white onions |
33 ounces tomato paste (6 cans 5.5oz each) |
1 1/4 cups vinegar |
1/2 cup brown sugar |
2 tablespoons pickling salt |
4 teaspoons paprika |
6 garlic cloves (minced) |
Directions:
1. In a large stainless steel bowl pour boiling water over tomatoes let sit for 3 minutes, drain, slip skins off and core and quarter.
2. In small mixing bowl combine vinegar, brown sugar,salt,paprika and garlic, set aside.
3. Coarsely chop all vegetables. When handling jalapeño peppers use gloves. In a large stainless steel pot add all ingredients except tomato paste.
4. Boil on medium heat for 30 minutes, add tomato paste, stirring often to prevent sticking and boil for another 30 minutes. Process pints.
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